Chicken Pot Pie

Oh My, Chicken Pot Pie!


There’s nothing like a homemade chicken pot pie.




  • 4 to 6 chicken thighs
  • 3 ribs celery, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 medium carrots, chopped
  • 4 medium potatoes, diced
  • 1 cup sweet peas or green beans
  • 6 cups chicken broth
  • 1/3 cup flour
  • 1/3 cup butter
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon celery seed
  • Salt and pepper to taste
  • 1/2 cup milk
  • 2 pie crusts


  1. Preheat oven to 400 degrees F.
  2. Place chicken in a large pot and cover with water (about 4 to 6 cups).
  3. Cook over medium-low heat until chicken is tender.
  4. Remove chicken from the bone and set aside.
  5. Melt butter in a large pot over medium heat.
  6. Add onions, vegetables, salt and pepper and sauté about 3 minutes.
  7. Add flour, stirring constantly.
  8. Whisk in chicken broth until smooth.
  9. Add the remaining ingredients.
  10. Remove from heat.
  11. Prepare pie crusts.
  12. Place one pie crust in an oven-proof casserole.
  13. Pour filling over pie crust.
  14. Roll other crust over filling.
  15. Roll edges under the crust.
  16. Cut slits in crust in order for the steam to escape.
  17. Cook uncovered for about 40 minutes or until golden brown.
  18. Let stand for about 10 minutes before serving.

Twist: Chicken thighs for more flavor.


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